I recently spent a few days at a training conference up at "The Homestead" in Midway, Utah. Located in the middle of the Rocky Mountains, The Homestead has an interesting geological feature: a crater with a hot spring that's open to the public for swimming. While I only waded my toes, others hopped in for a soak.
This is a side view of the crater.
It seemed like more crocus were opening every day.
Deer were right at home on the grounds. A co-worker said they saw a mountain lion. (Yikes!)
Out of the neat things I got to see, one thing stood apart--I had never seen so many Dutch ovens going at once. At the end of the conference my boss Bryce (and his cooking team) cooked dinner not just for the staff, but for all of the conference go-ers.
One of the things they made for us was sweet and savory baked beans. Here's the recipe:
Pineapple Dr. Pepper Beans
1/2 lb. smoked bacon; sliced
1/2 c tomato paste
1 large yellow onion; diced
1/2 lb. summer sausage; sliced
2 bell peppers; diced
1 c brown sugar
1 c chopped mushrooms
1 c medium Pace Picante’ Sauce
4 cloves garlic; minced
(1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans
1 can Dr. Pepper
2 tomatoes; diced
Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes. Serves: 10-12
Recipe Source: Bryce Swanson (Thanks Bryce!)